I just started cutting out the salt and this video is right up my alley. I have every ingredient. Did you ever use Nutritional yeast on popcorn? It's awesome
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
When you cook you can also do this. Only one coffee spoon of salt you put in a recipient such as a big glass with water. This for all the week, of course... and more than the week for sure. And when you make your recipe you only take the salted water. With a coffee spoon. Then, it will always be less than adding a pinch of salt everywhere when you cook. Of course, do not empty the salted glass but use it when you need it . You can keep it in the fridge. For salt, no more than 1.5 gramma each day. You multiply with seven days. And you know the good proportion for one week. So yes, I agree with you, use all these ingredients to add more flavour. Stay healthy, be happy ✌🏻😃 👌🏻 Add water in the glass . Always the same level of water in the glass from one day to another.
I was diagnosed with High Blood Pressure earlier this year. I found the product NoSalt seasoning a good alternative because it has no sodium but does have potassium which is helpful with lowering blood pressure. I'm amazed how my taste buds have changed and become more sensitive since eliminating added salt.
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
Lovely video! I have been vegan for a long time and I have all of these here. But I still use salt and I notice that if I do not use it I get lightheaded, I could not do without salt. I do use salt without any additives though, from a very old German saltmine. So I am not so sure if salt is always bad for you....By the way, you look like your old happy self again, so nice to see that! Thanks for the great effort you put in your videos!
Thanks for sharing!! You need sodium and potassium in your diet... here is a lot of interesting information: nutritionfacts.org/?s=salt Yes, I'm definitely back to my old self again!!!
Excellent video. Great idea to share this. I use very little salt now and certainly never use table salt it's toxic being cut with awful ingredients such as sodium ferrocyanide etc. Considered safe but then so have lots of things. Thanks for all your videos. Always a joy. Best wishes from England. Paul 🤗
I need to be low salt for high blood pressure. I’m going to try using nori and see how I like that. Besides the foods listed on the video I also use small amounts of tomato paste and mustard. I use most of the wonderful foods you recommended except I can’t tolerate much pepper so I also use a salt substitute called Bensons table tasty, I don’t know if it’s available outside the USA , but it doesn’t have pepper and I love it! I never thought I’d be able to go low sodium, but now I think I was missing out on all these wonderful flavors before and just relying on salt to flavor food. Love the video
I love miso 😊 I have to watch my blood pressure too, so I try to use substitutes as much as possible. Anja, please can you bring the song back? 😉 Cooking with plants .... I need it! 😉🥰😘
Miso and Seaweed are still high in sodium just because they aren't labeled as salt. You can retain quite a bit of water with those two. Try unprocessed salt. The real problem is hidden sodium in prepared foods.
@@tedjay1312 you can retain water and get bloated from miso just the same as regular old sodium chloride. Miso is a fermented soy bean product and it is treated with sodium chloride otherwise known as salt to keep it edible. It gets is sodium content from salt is the point. Salt or sodium chloride works as the preservative. So if you're trying to absolutely escape sodium in your diet using miso wouldn't be the ticket. I have no problems with salt or miso, those are just the facts.
@@playingonthephone1469 It's a fascinating subject and I'm very interested in what the science says. nutritionfacts.org/2020/04/14/what-about-the-sodium-in-miso/ I hope you read it with interest. I use so little miso but the main thing is my husband and I have stopped all salt and don't eat processed foods. Lockdown means we're 100%. We monitor our blood pressure and they're great. 9 years ago my husbands blood pressure was in the stroke territory. We brought it down by changing what we eat and exercise plus stopped alcohol. Finding Dr. Greger's website saved my husbands quality of life. I only use the dark miso only (soya beans and salt). Not all the other types of miso which has rice, etc etc. I understand its the soya that negates the detrimental effects of the salt. Well that's what the science says. Thank you for your comments. Much appreciated 🙏
@@tedjay1312 I've watched the video recently because I was really hoping that I could have miso with my CHF and it wouldn't be a problem. The study is about gastric cancer though. It has nothing to do with water retention. If you look at the bottom of the reference that Anya shows it says that this study found that miso does not pose a risk for gastric cancer. I would love to hear that I'm wrong about this and that miso is fine for CHF with references to a study, but unfortunately the Nutrition Facts video doesn't do that. Sodium is sodium and sodium is bad for CHF and high blood pressure. The beans are salted along with the culture for fermentation. The salt creates an environment that makes the beans less desirable for unwanted molds and bacteria and preserves the paste. Just like sour kraut or any naturally fermented pickle, sodium is used as a way to preserve the vegetable and makes it highly problematic for anyone who needs to keep an eye on water retention. I love fermented foods and they are so good for you....sigh....just not for me. ---- Just read the article that you posted above and Dr. Gregor does say that soy could possible counteract the effects of the sodium in the miso by lowering blood pressure. That is an interesting point of research and I would like to know more about that. I've made a note of the article and will delve further. Thank you! It would be wonderful to be able to include miso safely. I'll have to experiment.
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
In the US, vinegar is generally suggested for substituting salt. I agree that you don't have to use as much salt if you choose things with complex flavours such as miso paste or unrefined sea salt. I also don't need salt at all if I use a lot of granulated garlic in addition to other spices with some herbs.
I'm in the US, this is a lie. Anyone at my house that would suggest vinegar for salt will be beat in the head with a rolling pin. Extreme response? Not when you take food as seriously as my family.
My dad just had heart failure and now need to eat without salt he’s Italian and its so difficult I will have to try some of your tips some I have already tried to no avail 😕
Thank you so much for this video! My husband and I have recently started on a low sodium diet and we are finding all sorts of wonderful Alternatives including the ones you mentioned.
@ Goodi2shooz, Will you share which ones you use? My hubby was recently told he needed to maintain a low sodium diet because of kidney issues. I have all the Mrs Dash seasonings but I'm still trying to learn all I can. He was told that even the salt substitutes such as Morton's, etc. were as harmful as salt.
@Angie please look into the various and many different flavored vinegars available, especially online...many people use them in place of using salt to add flavor to their salads and to steamed leafy greens such as Kale, or Spinach. Hope this helps. 😊
seems right up my alley, i am currently admitted to hospital for hypertension, never again will i touch salt! im looking for salt alternatives and came across your video, looks good to me, nori sheets as salt alternative, can they in powder formed on top of cooked chicken? BTW, im ok now and blood pressure and heart to normal phew!
Thank you, Anja. Did you hear of the product SoSENSE Miso Powder, an entirely natural flavour enhancer, delivering 50-100% salt and MSG replacement, while enhancing flavour? I would love to buy for a long while...
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
Dr Michael Gregor recommends that when using lemon, you peel it, leaving everything (except the pips) and blend it and then freeze it in ice cube trays. There are nutrients in the white parts and the rest of the lemon.
is the celtic salt i add to cabbage to make sauerkraut the same as miso ..not harmful...i wondered if i could use the same idea to make yogurt cheese as it calls for adding salt and over night as it drains it becomes a cheese...this way i could enjoy salted cheese maybe?
I use a bit of celtic sea salt from time to time but I'm trying to avoid adding it. Miso has different effects on the body and is processed differently. I like your ideas :-)
No chilli for A Blood. Some Sea Salt is Healthy, so is Celery Salt... but I think U GORGEOUS. I'm a An Aussie Sister and will look for U FB. I have a few ides to add to this list. Talk Soon Lovely Lady XXX
Sea salt is NOT recommended when you have blood pressure.instead Celery powder or other salt substitutes. There are studies online that confirm.I eat 100 percent organic but due to family genetics have high blood pressure at 60 yrs old. Unfortunately I had to drop sea salt. I do take herbal supplements of Red Yeast Rice, magnesium, vitamin d and co q enzymes.
A honest and worried question here, why do people insist putting their faces ON EVERY SINGLE VIDEO? I'm the only one that notice this "trend" on YT? This and all the beta soyboy men with open mouths and de masculine the male image. It's seriously getting scary.
I just started cutting out the salt and this video is right up my alley. I have every ingredient. Did you ever use Nutritional yeast on popcorn? It's awesome
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
Just found out I have congestive heart failure. This will be helpful.
Just prayed for you and praying for you 🙏
@@chosenlight7289 Thank you!
I also have CHF. Do be careful with celery as it Actually does contain more sodium than you would expect in a fresh veggie.
Best of luck... glad you are here xoxox
I wish you a lot of luck!
When you cook you can also do this. Only one coffee spoon of salt you put in a recipient such as a big glass with water. This for all the week, of course... and more than the week for sure. And when you make your recipe you only take the salted water. With a coffee spoon. Then, it will always be less than adding a pinch of salt everywhere when you cook. Of course, do not empty the salted glass but use it when you need it . You can keep it in the fridge. For salt, no more than 1.5 gramma each day. You multiply with seven days. And you know the good proportion for one week. So yes, I agree with you, use all these ingredients to add more flavour. Stay healthy, be happy ✌🏻😃 👌🏻
Add water in the glass . Always the same level of water in the glass from one day to another.
Unique idea!
I was diagnosed with High Blood Pressure earlier this year. I found the product NoSalt seasoning a good alternative because it has no sodium but does have potassium which is helpful with lowering blood pressure. I'm amazed how my taste buds have changed and become more sensitive since eliminating added salt.
So glad to hear that your taste buds have adjusted... it's amazing how quickly it happens!!
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
Lovely video! I have been vegan for a long time and I have all of these here. But I still use salt and I notice that if I do not use it I get lightheaded, I could not do without salt. I do use salt without any additives though, from a very old German saltmine. So I am not so sure if salt is always bad for you....By the way, you look like your old happy self again, so nice to see that! Thanks for the great effort you put in your videos!
Thanks for sharing!! You need sodium and potassium in your diet... here is a lot of interesting information: nutritionfacts.org/?s=salt
Yes, I'm definitely back to my old self again!!!
Excellent video. Great idea to share this. I use very little salt now and certainly never use table salt it's toxic being cut with awful ingredients such as sodium ferrocyanide etc. Considered safe but then so have lots of things. Thanks for all your videos. Always a joy. Best wishes from England. Paul 🤗
Thanks so much for your great feedback Paul. I really appreciate it!
Great tips to lower the bloodpressure. Thank you.
Glad it was helpful!
Great video. I never realised how many foods you can use to add a saltiness and also that so many can be frozen and used when needed. Thankyou.
Glad it was helpful!
I need to be low salt for high blood pressure. I’m going to try using nori and see how I like that. Besides the foods listed on the video I also use small amounts of tomato paste and mustard. I use most of the wonderful foods you recommended except I can’t tolerate much pepper so I also use a salt substitute called Bensons table tasty, I don’t know if it’s available outside the USA , but it doesn’t have pepper and I love it! I never thought I’d be able to go low sodium, but now I think I was missing out on all these wonderful flavors before and just relying on salt to flavor food. Love the video
I love miso 😊 I have to watch my blood pressure too, so I try to use substitutes as much as possible.
Anja, please can you bring the song back? 😉 Cooking with plants .... I need it! 😉🥰😘
Thanks for your comment Babs.... I'll add the song to the next video. Stay tuned :-)
I second this request ❤️
Thank you for all the great salt alternatives!
Glad you like them!
Miso and Seaweed are still high in sodium just because they aren't labeled as salt. You can retain quite a bit of water with those two. Try unprocessed salt. The real problem is hidden sodium in prepared foods.
But it's only miso paste that has been studied that the sodium content doesn't adversely effect us. See Dr. Greger's website on miso.
@@tedjay1312 you can retain water and get bloated from miso just the same as regular old sodium chloride. Miso is a fermented soy bean product and it is treated with sodium chloride otherwise known as salt to keep it edible. It gets is sodium content from salt is the point. Salt or sodium chloride works as the preservative. So if you're trying to absolutely escape sodium in your diet using miso wouldn't be the ticket. I have no problems with salt or miso, those are just the facts.
@@playingonthephone1469 It's a fascinating subject and I'm very interested in what the science says. nutritionfacts.org/2020/04/14/what-about-the-sodium-in-miso/
I hope you read it with interest.
I use so little miso but the main thing is my husband and I have stopped all salt and don't eat processed foods. Lockdown means we're 100%. We monitor our blood pressure and they're great. 9 years ago my husbands blood pressure was in the stroke territory. We brought it down by changing what we eat and exercise plus stopped alcohol. Finding Dr. Greger's website saved my husbands quality of life. I only use the dark miso only (soya beans and salt). Not all the other types of miso which has rice, etc etc. I understand its the soya that negates the detrimental effects of the salt. Well that's what the science says. Thank you for your comments. Much appreciated 🙏
@@tedjay1312 I've watched the video recently because I was really hoping that I could have miso with my CHF and it wouldn't be a problem. The study is about gastric cancer though. It has nothing to do with water retention. If you look at the bottom of the reference that Anya shows it says that this study found that miso does not pose a risk for gastric cancer. I would love to hear that I'm wrong about this and that miso is fine for CHF with references to a study, but unfortunately the Nutrition Facts video doesn't do that. Sodium is sodium and sodium is bad for CHF and high blood pressure. The beans are salted along with the culture for fermentation. The salt creates an environment that makes the beans less desirable for unwanted molds and bacteria and preserves the paste. Just like sour kraut or any naturally fermented pickle, sodium is used as a way to preserve the vegetable and makes it highly problematic for anyone who needs to keep an eye on water retention. I love fermented foods and they are so good for you....sigh....just not for me. ---- Just read the article that you posted above and Dr. Gregor does say that soy could possible counteract the effects of the sodium in the miso by lowering blood pressure. That is an interesting point of research and I would like to know more about that. I've made a note of the article and will delve further. Thank you! It would be wonderful to be able to include miso safely. I'll have to experiment.
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
In the US, vinegar is generally suggested for substituting salt. I agree that you don't have to use as much salt if you choose things with complex flavours such as miso paste or unrefined sea salt. I also don't need salt at all if I use a lot of granulated garlic in addition to other spices with some herbs.
Thanks for sharing!
I'm in the US, this is a lie. Anyone at my house that would suggest vinegar for salt will be beat in the head with a rolling pin. Extreme response? Not when you take food as seriously as my family.
@@UnknownUnitW10 LOL
THANK YOU so Much for SHARING your AWESOME TIPS
You are so welcome!
Cwp is of course a stellar information on nutritional knowledge
Good to see you Anja! Hope you are ok. I have used miso since becoming vegan and love it.
Wonderful!
My dad just had heart failure and now need to eat without salt he’s Italian and its so difficult I will have to try some of your tips some I have already tried to no avail 😕
Thank you so much for this video! My husband and I have recently started on a low sodium diet and we are finding all sorts of wonderful Alternatives including the ones you mentioned.
Wonderful!
@ Goodi2shooz, Will you share which ones you use? My hubby was recently told he needed to maintain a low sodium diet because of kidney issues. I have all the Mrs Dash seasonings but I'm still trying to learn all I can. He was told that even the salt substitutes such as Morton's, etc. were as harmful as salt.
@Angie please look into the various and many different flavored vinegars available, especially online...many people use them in place of using salt to add flavor to their salads and to steamed leafy greens such as Kale, or Spinach. Hope this helps. 😊
Very cool and creative! Thanks!
Thanks for watching!
Great information! Thanks for sharing...
Glad it was helpful!
thank you!
You're welcome!
seems right up my alley, i am currently admitted to hospital for hypertension, never again will i touch salt! im looking for salt alternatives and came across your video, looks good to me, nori sheets as salt alternative, can they in powder formed on top of cooked chicken? BTW, im ok now and blood pressure and heart to normal phew!
so glad the info is helpful. yes, pulse up the nori in a blender and sprinkle over dishes
Thankyou so much!!🌱👍
You are so welcome!
Rice cakes + Nutritional yeast. Delicious and no salt on either 😋
Great video, do you have the link to the Miso studies about the salt in Miso? Very interesting
Glad you like it. The link is in the description.
Can you freeze fresh tomato juice into cubes???
Honey is good too
Thank you, Anja. Did you hear of the product SoSENSE Miso Powder, an entirely natural flavour enhancer, delivering 50-100% salt and MSG replacement, while enhancing flavour? I would love to buy for a long while...
Wow... sounds interesting. I'll have to check it out. Given that it's dried, I would think it would lose its benefits of being fermented.
@@cookingwithplants It's dehydrated by freezing (lyophilization). So, how cool, right?
Miso is definitely a no no for 99% of people avoiding salt for health reasons.
Himalayan Salt -- It can be ingested, used as a salt alternative without adding sodium to your diet. Why does the medical field hide this information from us? I wish the Industry would understand the importance to us, the consumers, the market for Himalayan Sea Salt.
Apparently, sea salt is now heavily polluted with plastics. 😢. Thanks for the useful tips.
Sorry to hear that
Are these salt substitute has plenty of potassium
Are non-soya misos also protective? I thought the protective element was the fermented soya...?
What about kelp?
thanks
You're welcome!
Anya, all good things to use but nothing like a pinch of Himalayan salt. Celery powder may be best replacement for salt.
Yes, definitely celery powder is another great alternative.
Thank you I needed this!
You're welcome!!
Dr Michael Gregor recommends that when using lemon, you peel it, leaving everything (except the pips) and blend it and then freeze it in ice cube trays. There are nutrients in the white parts and the rest of the lemon.
Why peel it? This part has the most flavor?
@@ludicrousone8706 I don't know. He doesn't say why to remove the peel. Maybe it doesn't freeze well.
@@dorangwenya2981 might be, but use the zest on salads, dips, lemonade etcpp, do not throw it out
Perfect. Just use the peel fresh. If you blend it the flavor becomes very overpowering and bitter.
@@dorangwenya2981 pesticides
is the celtic salt i add to cabbage to make sauerkraut the same as miso ..not harmful...i wondered if i could use the same idea to make yogurt cheese as it calls for adding salt and over night as it drains it becomes a cheese...this way i could enjoy salted cheese maybe?
I use a bit of celtic sea salt from time to time but I'm trying to avoid adding it. Miso has different effects on the body and is processed differently. I like your ideas :-)
@@cookingwithplants i love your channel thank u
I'm Greek so I know nothing about Japanese food. Anya do you mean roasted nori or raw nori sheets?
Also which miso is the mildest in flavor?
No chilli for A Blood. Some Sea Salt is Healthy, so is Celery Salt... but I think U GORGEOUS. I'm a An Aussie Sister and will look for U FB. I have a few ides to add to this list. Talk Soon Lovely Lady XXX
Sea salt is NOT recommended when you have blood pressure.instead Celery powder or other salt substitutes. There are studies online that confirm.I eat 100 percent organic but due to family genetics have high blood pressure at 60 yrs old. Unfortunately I had to drop sea salt. I do take herbal supplements of Red Yeast Rice, magnesium, vitamin d and co q enzymes.
@@mphsb you absolutely need to get sweet sunnah black seed oil. Within three months your blood pressure issues will be solved. Love celery salt.
Try also Herb: verbena officinalis. Has salty taste:-)))
Oh, I'll check it out. Thanks.
@@cookingwithplants I had Kidney Problems, so i can' t use Salt. I use a little Potassium chlorid and herbs. Thanks for your Videos💖
Which part of the plant? Is this the same as vervain?
@@aureliaglenn2220 yes, also called vervain. I buy it in herbal Shop and grind in coffee mill to powder with a little oregano:-)
I usually just use sugar
I use all of those ingredients and still want salt on my foods
what if i use himilayan salt :(
Same effect as normal salt if used in excess
@@dtw6m that sucks :'(. I guess I will just eat black pepper now :'(
🏆🏆🏆
Thank you!!
You keep saying yumami but it's umami.
A honest and worried question here, why do people insist putting their faces ON EVERY SINGLE VIDEO?
I'm the only one that notice this "trend" on YT?
This and all the beta soyboy men with open mouths and de masculine the male image.
It's seriously getting scary.